CUSAT CAT 2018 Question Paper Food Science

Subject Code : 618 Section Code : -Select- Difficulty: 1

Subject
Q Id Questions Answer Key
Code

Wheat is the principal cereal grain used in

(A) Asia

618 1651 (B) Europe (B)

(C) America

(D) Australia

When water is added to wheat flour gliadin and glutelin combine and form

(A) Whey water

618 1652 (B) Sweetened wheat (C)

(C) Gluten

(D) None of the above

Phytate present in cereal ............ the absorption of iron

(A) increases

618 1653 (B) decreases (B)

(C) neutralizes

(D) None of the above

Corn has special type of protein called

(A) Whey

618 1654 (B) Hordein (C)

(C) Zein

(D) None of the above

One additional protein in barely is known

(A) Zein

618 1655 (B) Whey (C)

(C) Hordein

(D) None of the above

The green vegetables have

(A) Natural alkali

618 1656 (B) Natural acid (B)

(C) Natural neutralizer

(D) None of the above

618 1657 The flavour of fruit may be termed as (D)

(A) Taste

(B) Fragrant

(C) Sweet

(D) Any of these

Sweetened condensed milk contains..............sucrose

(A) 0.2

618 1658 (B) 25 % (D)

(C) 30 %

(D) 40 %

The heat labile factor in egg white is called

(A) Cholesterol

618 1659 (B) Heat resistant (C)

(C) Avidin

(D) None of the above

The amount of vitamin content in flesh depends on animals

(A) The age

618 1660 (B) Height (D)

(C) Weight

(D) Feed

Rigor mortis is

(A) Lot of physical activity

618 1661 (B) Cell chemical reaction (C)

(C) Stiffening the carcass

(D) None of the above

What is convection?

(A) Transfer of heat through solid

618 1662 (B) Transfer of heat through fluid (B)

(C) Transfer of heat through utensil

(D) Transfer of heat through gas

What is emulsion?

(A) One liquid dispersed in another which is immiscible

618 1663 (B) One liquid dispersed in another which is miscible (A)

(C) Two liquid dispersed in another which is immiscible

(D) Two liquid dispersed in another which is miscible

Blanching of vegetables done before freezing

(A) To wash it

618 1664 (B) To inactive enzymes (B)

(C) For taste

(D) For texture

618 1665 The changes in texture, colour and physical state which occurs when starch is heated in water is (C)

called

(A) Coagulation

(B) Gel

(C) Gelatinisation

(D) None of the above

Precooked and prepacked foods are

(A) Supplement foods

618 1666 (B) Convenience foods (B)

(C) Carry away food

(D) None of the above

Protein are precipitated by

(A) Moisture

618 1667 (B) Temperature (C)

(C) Change of pH

(D) None of the above

It is advisable to cook potatoes with the skin because

(A) Cooks faster

618 1668 (B) Adds flavour (C)

(C) Ascorbic acid destruction preventable

(D) None of the above

If salt is added to butter

(A) Taste better

618 1669 (B) Shelf life longer (B)

(C) Forms a brick

(D) Change in colour

Marmalade is

(A) Fruit preserve

618 1670 (B) Acioc (A)

(C) Gel

(D) Salt

Pickles have a very soothing smell .it is due to

(A) Brine

618 1671 (B) Lactic acid (C)

(C) Combination of brine and lactic acid

(D) None of the above

618 1672 The % of sugar in candy is (A)

(A) 25%

(B) 50%

(C) 75%

(D) 100%

Which nutrient is reason for the Tetany?

(A) Calcium

618 1673 (B) vitamin-c (A)

(C) Thiamine

(D) Niacin

Epidermis of the wheat consist of the walled long rectangular cells called

(A) Aleurone layer

618 1674 (B) Endosperm (C)

(C) Pericarp

(D) Embryo

Ferulic acid is

(A) An anticancerous

618 1675 (B) Prevent the constipation agent (D)

(C) Delayed the absorption

(D) an antioxidants

The other name of lima bean is

(A) French bean

618 1676 (B) Aconite bean (C)

(C) Butter bean

(D) Avarai

This nutrient is needed for a healthy immune system and strong connective tissue

(A) Fiber

618 1677 (B) Vitamin K (C)

(C) Vitamin C

(D) Fluoride

S.N.F of toned milk is

(A) 8.5 percent

618 1678 (B) not less than 9 percent (A)

(C) 7.0 percent

(D) 7.1 percent

Mention the temperature process of sterilized milk is

(A) 120 C, 10 minutes

618 1679 (B) 115 C, 15 minutes (B)

(C) 125C, 10 minutes

(D) 150C, 5 minutes

618 1680 Carcasses of young sheep usually from 12 to 20 months old are termed (B)

(A) Mutton

(B) Yearling mutton

(C) Mature mutton

(D) Veal

Which one of the following contains vitamin C?

(A) Rohu

618 1681 (B) Mackeral (A)

(C) Catfish

(D) Herring

The color of chlorophyll-a is

(A) Green

618 1682 (B) Blue green (B)

(C) Dull yellow green

(D) Yellow green

Spirulina is rich in

(A) Gamma linolenic acid

618 1683 (B) Thiamine (A)

(C) alphalinolenic acid

(D) Sodium

Write the correct example for Anthoxanthin rich foods.

(A) Goose berry

618 1684 (B) Blue berries (A)

(C) Cherries

(D) Pine apple

The examples of fine white crystal sugar is

(A) Granulated sugar

618 1685 (B) castor sugar (B)

(C) cube sugar

(D) diamond sugar

Which one of the sugar is prepared from corn starch?

(A) Maple syrup

618 1686 (B) Maltodextrins (B)

(C) Caramel sugar

(D) Molasses

618 1687 Which of the following microorganisms is commonly known as ‘Pink Bread Mould’? (A)

(A) Neurospora

(B) Aspergillus

(C) Mucor

(D) Rhizopus

The major component of bacterial cell wall is a polymer called as

(A) Xylan

618 1688 (B) Chitin (D)

(C) Cellulose

(D) Peptidoglycan

Which one is the fruit plant sugar?

(A) Thaumatin

618 1689 (B) Alitame (A)

(C) Dulin

(D) saccharin

Mention the correct example for long chain fatty acid

(A) Butter

618 1690 (B) olive oil (A)

(C) fish oil

(D) canola oil

The rich sources of Linoleic acid is

(A) Soyabean oil

618 1691 (B) coconut oil (A)

(C) Fish oil

(D) lard

It is made from lean beef & bone

(A) Stock

618 1692 (B) Brown stock (B)

(C) Broth

(D) Bouillon

Which one gives the direct percentage of sugar by weight in syrup?

(A) Butyrometer

618 1693 (B) Brix refractometer (B)

(C) Stormer viscometer

(D) Brookfield synchrolectric viscometer

Toxic effect of Arsenic is

(A) Kidney damage

618 1694 (B) Liver damage (C)

(C) Paralysis

(D) Teratogenesis

618 1695 Toxic effect of Tin is (C)

(A) Heart disease

(B) Paralysis

(C) Photophobia

(D) Dizziness

The germination takes longer when

(A) In air tight container

618 1696 (B) Dried (C)

(C) Temperature is low

(D) None of the above

The slow freezing temperature is

(A) –32C to –40C

618 1697 (B) –30C to –45C (C)

(C) –4C to –29C

(D) –4C to –27C

Write the internal temperature of the canned acid foods

(A) 82.2C

618 1698 (B) 83.2C (A)

(C) 90.2C

(D) 93.2C

Which one is the firming agent?

(A) CaCO3

618 1699 (B) Tannic acid (A)

(C) BHA

(D) Bentonite

Which one of the below is example of sequestrant?

(A) EDTA

618 1700 (B) clO2 (A)

(C) NO2

(D) N2O4

Totapuribegumpalli give excellent juice it is

(A) Orange

618 1701 (B) Mango (B)

(C) Grapes

(D) Malta

618 1702 The nutritional status is directly related to (D)

(A) Food groups

(B) Nutrition

(C) Good health

(D) poverty line

Legumes of lathyrus family contain toxic factors which cause the disease

(A) Beri-beri

618 1703 (B) Scurvy (C)

(C) Lathyrism

(D) None of the above

Beets and radish have.......... Pigment

(A) Anthocyanin

618 1704 (B) Flavones (A)

(C) Flavonol

(D) All of the above

Custard powder is made up of

(A) Corn starch

618 1705 (B) Edible colour (D)

(C) Flavour

(D) All of the above

Which of the following is a toxic dhal?

(A) Moong

618 1706 (B) Masoor (D)

(C) Urd

(D) Kesari

Syneresis increases association of the amylose molecules this is termed as

(A) Weeping

618 1707 (B) Gelatinisation (C)

(C) Retrogradation

(D) None of the above

Scarlet fever is the result of

(A) Salmonelle

618 1708 (B) Staphylococci (B)

(C) Clostridium welchi

(D) Clostridium botulinum

618 1709 The setting point is tested in making jelly by (D)

(A) Glass test

(B) Sheet test

(C) Plate test

(D) Any one of them

There are over ........... essential nutrients supplies by foods

(A) 20

618 1710 (B) 30 (C)

(C) 40

(D) 60

The contraction of the muscular walls of the digestive organs is stimulated by

(A) Cellulose

618 1711 (B) Hemicellulose (D)

(C) Fibre

(D) All of the above

Deficiency of essential fatty acids leads to a skin condition known as

(A) Ketosis

618 1712 (B) Phrynoderma (B)

(C) Rancity

(D) None of the above

What is C27 H45 OH?

(A) Oleic acid

618 1713 (B) Stearic acid (C)

(C) Cholesterol

(D) None of the above

The fat intake should include at least ........... gmof vegetable oil

(A) 5 gm

618 1714 (B) 10 gm (C)

(C) 15 gm

(D) 20 gm

For the quantitative analysis of food nutrients which of the following technique is used

(A) Chemical

618 1715 (B) Fluorometric (D)

(C) Biological

(D) All of the above

Legumes are poor sources of

(A) Sulphur

618 1716 (B) Amino acids (D)

(C) Tryptophan

(D) All of the above

618 1717 Fatty and lean are terms used for (C)

(A) Nuts

(B) Vegetables

(C) Meat

(D) Cake

Cumin seeds have the property of

(A) Stimulant

618 1718 (B) Carminative (D)

(C) Anti cancer

(D) All of the above

Milk is digested by renin and

(A) Paracaesin

618 1719 (B) Chymoteypsin (B)

(C) Amino acid

(D) All of the above

Measurement of the Energy instrument

(A) Bomb calorimeter

618 1720 (B) Oxy calorimeter (A)

(C) BMR

(D) Colorimeter

What is Antibiotic Vitamin?

(A) Vitamin – C

618 1721 (B) Vitamin – A (A)

(C) Vitamin – D

(D) Vitamin-E

Which is Beauty Vitamin?

(A) Vitamin B2

618 1722 (B) Vitamin B12 (A)

(C) Vitamin B7

(D) Vitamin B6

Measurement of water availability in foods

(A) Water activity

618 1723 (B) Moisture (A)

(C) Ph

(D) Humidity

618 1724 Expand CFTRI? (A)

(A) Central Food Technological Research Institute

(B) Control Food Technological Research Institute

(C) Central Food Technics Resource Institute

(D) Central Food Training Research Institute

The physical appearance is like beads, it is

(A) Clostridium

618 1725 (B) Salmonella (C)

(C) Staphylococci

(D) None of the above

Thermophilic bacteria affect the

(A) Refrigerated food

618 1726 (B) Milk processing (B)

(C) Pickle making

(D) None of the above

The temperature of home refrigeration should be maintained below

(A) 10�C

618 1727 (B) 12�C (C)

(C) 6�C

(D) 4�C

Freeze dried foods are packed in the presence of

(A) Oxygen

618 1728 (B) Carbon-di-oxide (C)

(C) Inert gas like nitrogen

(D) None of the above

Expand ARF?

(A) Amylase rich food

618 1729 (B) Anthoxanin rich food (A)

(C) Agriculture rich food

(D) Antioxidant rich food

Expand NIN

(A) National Institute of Nutrition

618 1730 (B) Nickel Institution of New Delhi (A)

(C) Newly Important Nutrition

(D) Nutrition in Nation

Expand FAO

(A) Food and Agriculture Organization

618 1731 (B) Food and administrative organization (A)

(C) Food and advising organization

(D) Food and additives organization

618 1732 When is celebrated the world food day? (B)

(A) Nov 19

(B) 43389

(C) Sep 15

(D) April 7

When is celebrated the world health day?

(A) April 7

618 1733 (B) Oct 16 (A)

(C) Sep 15

(D) Jan 7*

Expand MAP?

(A) Modified Atmosphere Packaging

618 1734 (B) Method of Atmosphere Packaging (A)

(C) Method of Atmosphere Production

(D) Method of Air Processing

Pyruvic acid is the end product of

(A) Electron transport system

618 1735 (B) Phosphate metabolism (C)

(C) Glycolysis

(D) Fat metabolism

Exhausting of cans is done to

(A) Sterilize the cans

618 1736 (B) Raise the sugar contents (D)

(C) Remove the acid

(D) Expel the entrapped air in the contents

Lacquering of tin cans is done to

(A) Prevent discolouration of products

618 1737 (B) To make the can attractive (A)

(C) Kill the microorganism

(D) Expell the air

Gliadin is soluble in

(A) Salt

618 1738 (B) Alcohol (B)

(C) Dilute acid and alkali

(D) Sugar

618 1739 Which of these is not a Medium Acid Foods (pH 5.3-4.5)? (D)

(A) Spinach

(B) Asparagus

(C) Pumpkin

(D) Tomato

Grapes are rich in

(A) Citric acid

618 1740 (B) Ascorbic acid (C)

(C) Tartaric acid

(D) Mallic acid

Cobalt is present in which of the following vitamins

(A) Vitamin B1

618 1741 (B) Vitamin B12 (B)

(C) Vitamin B5

(D) Vitamin D

Unit of Basal Metabolic Rate is

(A) K cal/g/hr

618 1742 (B) Cal/kg/hr (D)

(C) K cal/kg/min

(D) K cal/kg/hr�

Green rot in egg is caused by

(A) Pseudomonas fluorescens

618 1743 (B) Acinetobacter spp. (A)

(C) Proteus melanovogenes

(D) Serratia spp. �
Mustiness in eggs is caused by bacteria:

(A) Achromobacterperolens

618 1744 (B) Pseudomonas graveolens (D)

(C) Pseudomonas mucidolens

(D) All of the above

Lipid content in flour results

(A) Low flour lipid requires more mixing

618 1745 (B) More flour lipid requires more mixing (A)

(C) Low flour lipid requires less mixing

(D) Lipid has no effect on dough formation

Flour dough extensibility may be increased by

(A) Treating with a proteolytic enzyme

618 1746 (B) Use of reducing agent Sulphur dioxide (D)

(C) Addition of sodium metabisulphite

(D) All of the above

618 1747 Which part of egg contains cholesterol and thus restricted to cholesterol patient (B)

(A) Egg white

(B) Egg yolk

(C) Egg shell

(D) Whole egg

Wheat flour with water becomes

(A) Elastic and substance is called gluten

618 1748 (B) Weak and substance is called lipid (A)

(C) Hard and unable to cook

(D) Wet and difficult to cook

Septic sore throat is caused by

(A) Salmonella

618 1749 (B) Staphylococci (B)

(C) Clostridium welchi

(D) clostridium botulinium

The best temperature for the growth of staphylococci is

(A) 10-15�C

618 1750 (B) 12-25�C (D)

(C) 12-35�C

(D) 12-50�C

Phytochemicals are

(A) Nutritive substances

618 1751 (B) Non-nutritive substances (B)

(C) Both above

(D) None of the above

The term cookies derived from

(A) Cookie, Latin word

618 1752 (B) Cookie, Dutch word (D)

(C) Koekje, Latin word

(D) Koekje, Dutch word

Which portion of wheat is rich in sugar?

(A) Endosperm

618 1753 (B) Bran (C)

(C) Germ

(D) Aleurone layer

618 1754 Calcium pectates are (B)

(A) Fat insoluble

(B) Water insoluble

(C) Water soluble

(D) All of the above

Tannins are soluble in

(A) Oil

618 1755 (B) Water (B)

(C) Both above

(D) None of the above

Compared to boiling and baking, fried foods are

(A) Attractive

618 1756 (B) Tasty (D)

(C) Higher energy

(D) All of the above

............... are added as preservatives to cured meats

(A) Nitrites

618 1757 (B) Nitrates (A)

(C) Nitrous oxide

(D) Nitric oxide

Fruit rich in fats is

(A) Citrus

618 1758 (B) Avocado (B)

(C) Guava

(D) Apricot

Which food contains most fat?

(A) Graham crackers

618 1759 (B) Brownies (B)

(C) Pudding

(D) Angel food cake

This nutrient is most important for healthy vision

(A) Vitamin A

618 1760 (B) Iron (A)

(C) Calcium

(D) Vitamin K

What food does not belong to this food group?

(A) Chocolate milk

618 1761 (B) Cream cheese (C)

(C) Salad dressing

(D) Ice cream

618 1762 .............. is an example of a hydrogenated fat (B)

(A) Butter

(B) Margarine

(C) Olive oil

(D) Coconut oil

Carbohydrate content in potato is

(A) 12%

618 1763 (B) 42% (D)

(C) 32%

(D) 22%

Which refrigerant is commonly used in cold storage in our country?

(A) Ethylene

618 1764 (B) Carbide (C)

(C) Ammonia

(D) Sodium bcnzoatc

Mango variety having strong flavour is

(A) Langra

618 1765 (B) Dashart (A)

(C) Sindhu

(D) fazli

The indigestible material in food is known as

(A) Roughage

618 1766 (B) Minerals (A)

(C) Vitamins

(D) Fats

Self raising flour is

(A) Flour with low protein content

618 1767 (B) Hard wheat upto 20% can be used (D)

(C) Moisture content should not exceed 13.5%

(D) All of the above

Coriander Powder is adulterated with

(A) Saw dust

618 1768 (B) Horse dung powdered (B)

(C) Cow dung

(D) Wooden powder

618 1769 Yellow colour to the surface of meat is caused by (B)

(A) Pseudomonas syncyancea

(B) Micrococcus and Flavobacterium

(C) Serratiamarcescens

(D) Chromobacteriumlividium

Fishy odour in eggs is caused by

(A) Achromobacterperolens

618 1770 (B) Enterobacter cloacae (D)

(C) Pseudomonas mucidolens

(D) Escherichia coli

The spoilage of cereals is mainly because of

(A) Moulds

618 1771 (B) Bacteria (A)

(C) Yeast

(D) Virus

Clostridium botulinum is a example for

(A) Thermophillic organism

618 1772 (B) Mesophillic organism (A)

(C) Psychrophillic organism

(D) Psychrotrophs

What is the antimicrobial constituent present in eggs?

(A) Allicin

618 1773 (B) LysozymeAllyl isothiocynate (B)

(C) Eugenol

(D)

Agar is superior to gelatin as a solidifying agent because agar

(A) Does not melt at room temperature

618 1774 (B) Solidifies at 75oC (D)

(C) Is not usually decomposed by microorganism

(D) Both (A) and, (C)

Which is not the intrinsic parameters of food, which affect the microbial growth?

(A) pH

618 1775 (B) Moisture content (D)

(C) Oxidation – reduction potential (Eh)

(D) Temperature of storage

Among these which one is not a yeast?

(A) Saccharomyces

618 1776 (B) Torulpora (D)

(C) Pichia

(D) Yersinia

618 1777 Entrance of microorganisms into the body through the ingestion of contaminated foods is called (A)

(A) Food infection

(B) Food intoxication

(C) Food contamination

(D) None of the above

Liquid media /broth contains

(A) 1.5 To 2% agar

618 1778 (B) 0.5 To 0.2% agar (D)

(C) 0.05 To 0.02% agar

(D) No agar

Softness of pickles is due to

(A) Penicillium

618 1779 (B) Bacillus (A)

(C) Lactobacillus

(D) Pseudomonas

The composition of capsule of bacteria is

(A) Fatty acid

618 1780 (B) Cellulose (B)

(C) Chitin

(D) Pectin

Controlled growth of ……… is recommended for flavor development in meat

(A) Penicillium

618 1781 (B) Sporotrichum (C)

(C) Thamnidium

(D) Cladosporium

The non motile fungal spores are known as

(A) Aplanospores

618 1782 (B) Planospores (A)

(C) Zygospores

(D) Hypnospores

Brewing is

(A) Cultivation of grape

618 1783 (B) Manufacture of beer (B)

(C) Preservation of meat by fermentation

(D) None of the above

618 1784 Microorganism/s involved in sauerkraut manufacture is/are (D)

(A) Enterobacter cloacae

(B) Erwinia herbicola

(C) Lactobacillus plantarum

(D) All of the above

Which staining technique is best suited to know the presence of micro bacterium species in culture?

(A) Positive staining

618 1785 (B) Negative staining (D)

(C) Fluorescent staining

(D) Acid fast staining

An insulator should have

(A) high thermal conductivity

618 1786 (B) low thermal conductivity (B)

(C) less resistance to heat transfer

(D) None of the above

Unit of mass velocity is

(A) Kg/m hr

618 1787 (B) Kg/m2 hr (B)

(C) Kg/hr

(D) Kg/m2

Which of the following is a renewable energy source?

(A) Bitumen

618 1788 (B) Solar Energy (B)

(C) Coal

(D) Natural Gas

Among the following, which is most important for carrying out a material balance?

(A) Temperature of Products

618 1789 (B) Mass (B)

(C) Waste Quantity

(D) Pressure

Enzyme may be called as

(A) Bio catalysts

618 1790 (B) Proteins (A)

(C) Amino acids

(D) None of the above

618 1791 Enzyme Commission number is in four digit code to denote particular enzyme (A)

(A) True

(B) False

(C) Group of enzyme

(D) None of the above

………. is a disaccharide

(A) Lactose

618 1792 (B) bStarch (A)

(C) Trehelose

(D) Cellulose

Glucose is a

(A) Ketopentose

618 1793 (B) Aldohexose (B)

(C) Keto hexose

(D) aldoketose

Amylopectin is

(A) Heteropolysaccharide

618 1794 (B) Straight chain homo polysaccharide (C)

(C) Branched chain polysaccharide

(D) Protein

Cane sugar is ……….. and milk sugar is………..

(A) Lactose and sucrose

618 1795 (B) Sucrose and lactose (B)

(C) Glucose and sucrose

(D) Duplication in Key

Protein component of milk is

(A) Casein

618 1796 (B) Heam (A)

(C) Olein

(D) Linolein

Protein calorie malnutrition (PCM) leads to the disease

(A) Kwashiorkor and Marasmus

618 1797 (B) Anemia (A)

(C) Beri beri

(D) Dwarfism

Site of glycolysis

(A) Cytolpasm of cells

618 1798 (B) Mitochondria (A)

(C) Lysosomes

(D) Peroxysome

618 1799 The name vitamine coined by (A)

(A) Funk

(B) Hopkins

(C) Mc Collum

(D) Drummond

………….is sun shine vitamin

(A) Vitamin D

618 1800 (B) Vitamin A (A)

(C) Vitamin E

(D) Essential fatty acid